Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread

LU Yun-jun; LU Li-xia; YAO Li-li; LIN Li-jun; XIONG Xiao-hui

doi:10.13386/j.issn1002-0306.2019120153

Volume 42 Issue 1

Dec. 2020

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Science and Technology of Food Industry > 2021 > 42(1): 363-367,372. > DOI: 10.13386/j.issn1002-0306.2019120153

LU Yun-jun, LU Li-xia, YAO Li-li, LIN Li-jun, XIONG Xiao-hui. Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread[J]. Science and Technology of Food Industry, 2021, 42(1): 363-367,372. DOI: 10.13386/j.issn1002-0306.2019120153

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Analysis on the Effect of Enzymes on the Quality of Whole Wheat Bread

College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211800, China

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Received Date: December 12, 2019
Available Online: January 07, 2021

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Abstract

Abstract

Whole wheat bread contains various kinds of functional nutrients which are beneficial to human health,but its consumption is much lower than that of white bread. The main reason is that whole wheat bread has a tough texture and poor sensory quality. Therefore,the quality of whole wheat bread needs to be improved. The effects of xylanase,α-amylase,phytase,amyloglucosidase,glucose oxidase,and lipase on the specific volume,texture,and aging of whole wheat bread and the mechanism of action are described. In addition,the research progress of improving the quality of whole wheat bread with complex enzyme is also introduced. Through adding multiple enzymes,the quality of whole wheat bread can be improved more comprehensively,and the limitation of improving the quality of whole wheat bread by the single enzyme can be avoided.
- single enzyme,
- complex enzyme,
- whole wheat bread,
- specific loaf volume,
- texture,
- anti-staling effects

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